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Spicy Keto Korean Ground Beef with Cucumber Salad

Spicy Keto Korean Ground Beef with Crunchy Cucumber Salad

Experience the bold flavors of Spicy Keto Korean Ground Beef with Cucumber Salad for a low-carb, high-protein meal that’s ready in 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Korean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 1 lb Ground Beef (80/20 blend recommended for keto) This rich cut provides the perfect fat content.
  • 1 tbsp Avocado Oil Ideal for high-heat cooking; can be swapped with other high-heat oils.
  • 1/2 Yellow Onion, diced Builds flavor depth; shallots can be used for a milder taste.
  • 3 Garlic cloves, minced Brings robust aroma; avoid powdered for best flavor.
  • 1 tbsp Fresh Ginger, grated Adds warmth; stick with fresh for maximum impact.
  • 1/4 cup Coconut Aminos or Soy Sauce/Tamari Provides umami and a slightly sweet flavor.
  • 1 tbsp Gochujang Delicious Korean chili paste that delivers a spicy kick.
  • 1 tsp Sesame Oil Imparts a nutty aroma; other oils will change the dish's essence.
  • 1/2 tsp Black Pepper Rounds out the flavors beautifully.
For the Cucumber Salad
  • 1 Large English Cucumber, thinly sliced The star of the salad, adding freshness and crunch.
  • 1 tbsp Rice Vinegar Introduces acidity to balance the rich flavors.
  • 1 tsp Sesame Seeds Provides crunch and visual appeal.
  • Sliced Green Onions (optional, for garnish) Adds color and a mild onion flavor burst.

Equipment

  • large skillet or wok

Method
 

How to Make Spicy Keto Korean Ground Beef
  1. Begin by heating 1 tablespoon of avocado oil in a large skillet or wok over medium-high heat. Wait for it to shimmer, which usually takes about 1-2 minutes.
  2. Add 1/2 diced yellow onion to the hot oil. Sauté until the onion becomes softened and translucent, around 3-4 minutes.
  3. Incorporate 3 minced garlic cloves and 1 tablespoon of grated fresh ginger. Cook for about 1 minute until fragrant.
  4. Add 1 pound of ground beef to the skillet. Break it into crumbles and cook until browned, roughly 5-7 minutes.
  5. If there's excess fat, drain it off. Now, stir in 1/4 cup of coconut aminos, 1 tablespoon of gochujang, 1 teaspoon of sesame oil, and 1/2 teaspoon of black pepper. Simmer for 2-3 minutes.
  6. While the beef cooks, slice 1 large English cucumber and mix with 1 tablespoon of rice vinegar and 1 teaspoon of sesame seeds in a bowl.
  7. Plate the spicy ground beef alongside the cucumber salad or on top for presentation. Garnish with extra sesame seeds and sliced green onions if desired!

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 10gProtein: 30gFat: 35gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 3mg

Notes

For added kick, serve with a side of kimchi. Organizing all ingredients beforehand saves time and ensures a smooth cooking process.

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